Keto Salmon Stuffed Zucchini Recipe


Atkins Keto Salmon Stuffed Zucchini
1.6g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.2g

Protein

4.4g

Fat

0.8g

Fiber

67.4cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 4 ounce(s) Salmon, pink canned, drained solids
  • 2 tbsp Mayonnaise, regular (mayo)
  • 1 tsp DIJON MUSTARD
  • 0 1/8 tsp WORCESTERSHIRE SAUCE
  • 0 1/4 small (5 per pound) Red Sweet Pepper
  • 2 medium Zucchini
  • 0 1/3 Tbsp Dill weed, fresh, chopped

DIRECTIONS

Ingredient note: Use one 5-ounce can of pink salmon for this recipe. The drained weight of solids will be about 4-ounces.
  1. With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green).  Cut zucchini into 3/4-inch slices (resulting in 12 zucchini slices); remove seeds and hollow slightly with a spoon.  Arrange in rows on a serving plate.
  2. Drain the canned salmon. In a small bowl, combine the salmon, mayonnaise, mustard, dill and Worcestershire.
  3. Fill zucchini hollows with salmon mixture.  Sprinkle finely diced red pepper on top of salmon for added color if desired. Two filled zucchini rounds is one serving.

Cooking Tip

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